Writer: Jamil Zainasheff
Jamil’s American Barleywine
Digital and Plus Members OnlyThe balance of bittering versus malt sweetness should always be toward the bitter, but expect the beer to become more and more balanced as the beer ages and the bittering drops out.
American Barleywine: Aged in the USA
Digital and Plus Members OnlyAmerican barleywine is rich and strong. It has a big malt flavor and aggressive hopping, but it still has a balance between the malt character and hop character.
Jamil’s Weizenbock
Digital and Plus Members OnlyWhile the traditional weizen fermentation esters and phenols should be obvious in weizenbock, keep in mind that the fermentation character — the clove and banana — should blend well with the rest of the beer character.
Zek’s Porter
Digital and Plus Members OnlyJamil Zainasheff’s Baltic Porter recipe which can be brewed using a lager strain or any clean fermenting ale yeast.
Bière de Garde
Digital and Plus Members OnlyJamil Zainasheff provides readers with a recipe to brew a classic Biére de Garde farmhouse-style ale.
Saison Ale
Digital and Plus Members OnlyJamil Zainasheff states “The characteristic fruity/spicy flavors and aromas of this style come from fermentation, although some brewers do add spices. While some brewers may add spices, I prefer the more subtle and complex spiciness that fermentation develops.”
Russian Imperial Stout: Style Profile
FREERussian imperial stout was one of the first beer styles that caught my interest. I remember tasting North Coast Old Rasputin as I read and reread the BJCP style guidelines for the
Mike Riddle’s Tricentennial Stout
Digital and Plus Members OnlyMy friend Mike Riddle, well known for his award-winning Russian imperial stout, does use a lower attenuating Irish ale strain. He counters this with very high levels of roast malt and hops to try to balance out the residual sweetness. He also keeps the amount of crystal malts to one modest addition of dark crystal.
The Czar’s Revenge
Digital and Plus Members OnlyEven though this was at one time a British beer for a Russian court, the resurrection of its popularity in the United States means that a brewer has a number of fermentation choices. The only real must do is avoiding hot, fusel alcohols and an overly sweet finish.
West Coast Style IPA
Digital and Plus Members OnlyA recipe inspired by Green Flash’s West-Coast IPA. Big late hopping and dry hopping additions give a big boost while the bitterness and malts balance each other nicely. Recipe written by Jamil Zainasheff
Smoked Porter
Digital and Plus Members OnlySmoked Porter (5 gallons/19 L, all-grain) OG = 1.065 FG = 1.016 IBU = 31 SRM = 39 ABV = 6.5% Ingredients7.7 lbs. (3.5 kg) American 2-row (2 °L) 2.6 lbs. (1.2 kg) beech smoked malt (8 °L) 14.1 oz. (0.4 kg) Munich malt (8 °L) 14.1 oz. (0.4 kg) crystal malt (40 °L) 14.1
“Other Smoked Beer” Style Profile
Digital and Plus Members OnlyEarly on in my beer education, I tried the classic smoked beers of Germany. I found the bold smoked flavors intriguing. It reminded me of two of my favorite things: camping and barbeque. I had been playing around with different malts by that time and I quickly realized that smoked malt was a completely different